Apple & Orange Double Crumble

Apple crumble is one of my favourite desserts. The soft sweet sour centre is a perfect partner for the crumbly top.

In this recipe, I used the basic apple crumble recipe and added orange juice to the apple mixture. Also, I replaced the standard tart base with a crumbly one, hence double crumble.  Finally, I added almond flakes to the topping to give it a nutty crunch.  It was scrumptious!

Apple & Orange Double Crumble

INGREDIENTS (serves 2)

  • Apple Filling:
    • 1 medium orange (zest for crumble, juice for filling)
    • 3 large green apples (peel; grate 1 apple, dice the other 2)
    • 3 teaspoons sugar
    • 1/4 teaspoon ground cinnamon
  •  Crumble Base:
    • 50 gm butter
    • 50 gm sugar
    • 1/2 tablespoon orange zest
    • 1 small egg yolk
    • 75 gm flour
    • 1/4 teaspoon baking powder
  • Crumble Top:
    • 50 gm butter
    • 50 gm sugar
    • 1/2 tablespoon orange zest
    • 75 gm flour
    • 50 gm almond flakes


1. Pre-heat oven to 180C (fan-forced).

2. Line a cake tin (17 cm x 17 cm) with greaseproof baking paper.

3. Put orange juice, grated and diced apples, sugar & cinnamon into a saucepan.  Stir well, cover and cook till apple cubes are soft.  Take the lid off and continue cooking till the mixture is dry. Leave to cool.

4. Make the crumble base by beating the butter, sugar, orange zest and egg yolk until smooth and light. Stir in the flour and baking powder to form crumbles.  Spread the crumbles evenly in the base of the lined baking tin.

5. Spoon the cooled apple mixture over the crumble base.

6. Make the crumble top by rubbing the butter, sugar, orange zest and flour gently until crumbly. Stir in almond flakes. Sprinkle the crumble topping over the apple mixture.

7. Bake at 180C (fan-forced) for about 20 minutes, then reduce the temperature to 160C until the top is golden. Check after 30 minutes and cover with aluminium foil if the top is getting burned.

8. Leave to cool in the tin then remove carefully. Dust with icing sugar to serve and/or serve with vanilla ice cream.

Note: The amount of ingredients will fit a 17 x 17 cm cake tin.  Vary the amount to suit the size of your cake tin, you just need to keep the same proportions.

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